Have a jar of quite some pineapple jam you are unable to finish or want to finish without getting nauseated from the sweetness? Then you are in the right place, use that jar of chunky or non-chunky pineapple jam to make jam-filled and chocolate-dipped lamingtons, to thumbprint cookies with pineapple jam on them. Repurpose your typical jam to make these treats for yourself or your loved ones, they make great gifts too. Simply follow these pineapple sweet recipes and you’re good to go.
1. Jammy Lamingtons(Serves 16)
Ingredients
- 230 gm all-purpose flour
- 220 gm granulated sugar
- 100 gm unsalted butter (room temperature)
- 70 ml vegetable oil
- 3 eggs (room temperature)
- 150 ml full-fat milk (room temperature)
- 2 tsp baking powder
- 2 tsp vanilla extract
- ¼ tsp salt
- pineapple jam
- 400-500 gm thick chocolate icing (to dip lamingtons)
- 200 gm unsweetened shredded coconut
Instructions
- Preheat the oven to 180°C, grease a square baking tin, 8×8 inches, and then line it with parchment paper.
- Take a medium-sized bowl, add the flour, baking powder and salt, mix and set aside.
- Mix milk and vanilla extract and keep aside.
- Use a manual whisk or an electric one to cream butter, vegetable oil and sugar, until the ingredients are smooth and pale. Make sure to scrape down the bowl for uniform mixing.
- If using an electric mixer, lower the speed and crack in the eggs one at a time and mix on each turn.
- Now, you need to add the flour mixture and the vanilla milk in alternating batches, do it in a 3:2 ratio, starting with dry and ending with dry, and mix after each addition.
- Your batter should be done and be lump-free. Pour it onto the prepared baking sheet and bake for 25-35 minutes. Insert a toothpick, if it comes out with a few moist crumbs, it's done.
- Let the cake cool for 10-15 minutes on a wire rack, then remove from the pan to cool completely elsewhere.
- Your cake might have cooled by now. Trim the edges and cut it horizontally to have two layers. Then spread your pineapple jam in the centre between the two layers.
- Next, cut the cake, once it's cold, cut it into 16 even squares. Pop these in the fridge for 15-20 minutes to firm up.
- Spread the desiccated coconut on a plate. Bring out the jam cakes out now and dip them into the chocolate icing.
- Let excess drip off then roll it in the coconut dish and let it dry on a wire rack.
- Repeat until all the cake is used up and refrigerate for an hour for them to completely set.
2. Pineapple Jam Crumble Squares
Ingredients
- 225 gm all-purpose flour
- 135 gm oats
- 100 gm brown sugar
- 1/2 tsp baking powder
- 1/4tsp salt
- 115 gm unsalted butter, melted
- 1 egg
- 325 gm pineapple jam
Instructions
- Preheat the oven to 180°C and using the same pan for the above recipe, line it with parchment paper with ample overhanging from the sides.
- Take a large bowl and to it add the flour, oats, brown sugar, baking powder, and salt and give it a quick mix. Add the melted butter next and mix to form a crumbly mixture. Add the egg and mix. Your cookie dough is ready.
- Press most of the cookie dough mixture into the prepared pan, and press down firmly.
- Spread all of the pineapple jam over it. Take the remaining cookie dough and crumble it over the pineapple jam layer.
- Bake for 45 minutes. The top will turn golden brown.
- Remove from the oven and let it cool outside.
- Once cooled enough, remove from the pan using the overhanging parchment paper and cut it into squares, choose the size as per your preference, and you are done.
3. Pineapple Thumbprint Cookies(Makes 2 dozen or more depending on size)
Ingredients
- 170 gm butter, softened
- 100 gm granulated sugar
- 2 egg yolks
- 225 gm all-purpose flour
- 120 gm pineapple jam
Instructions
- Preheat oven to 190°C, while it heats, grease a cookie tray or line it with parchment paper.
- Use a whisk or hand mixer and beat the butter, eggs, and sugar until creamy. Set this aside.
- Take the flour and to the creamy butter bowl, add half of it and mix. Then add the remaining flour and mix again to form a dough. Set aside for now.
- If your pineapple jam is chunky, put it into a piping bag and massage it to break down the large pieces for easy piping.
- Scoop the cookie dough into a teaspoon-sized ball, roll it and place it on the cookie tray with ample space in between each cookie ball. Repeat with the rest of the dough.
- Press the back of a spoon or your thumb to form a hollow on the surface of each cookie bowl.
- Snip off the corner of your jam bag and pipe the jam into these hollows.
- Pop the tray into the oven for 10 minutes until the cookies are golden.
- Remove from the oven once baked and allow them to cool on your kitchen counter.
10. Your jam cookies are done, store them in an airtight container in case you made too many.